2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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Seafood Ramen Soup with Squid and Mussels

 
  • Easy to make and so satisfying. Perfect for lunch or dinner on a cold winters night.

Ingredients
  • 8 cup fish stock
  • 3 cups water
  • 3 cups Bok Choy, washed and sliced
  • 2 cups fresh bean sprouts, washed
  • 1 cup scallions
  • 3/4 cup white miso paste
  • 1/4 cup mirin
  • 3 tablespoons fresh garlic, finely minced
  • 3 tablespoons canola oil, (2 tbls for soup, 1 tbls for squid)
  • 2 tablespoons fresh ginger, finely minced
  • 2 tablespoon sesame oil
  • 2 teaspoons togarashi
  • 1 teaspoon sea salt
  • 6 to 7 ounces enoki mushrooms, trim base
  • 6 to 7 ounces ramen noodles
  • 5 ounces baby spinach
  • 1 1/2 pound mussels, rinsed
  • 1 pound cleaned squid, tentacles whole, cut tubes into 1 inch rings
  • 6 soft boiled eggs

Directions
  • Soft boil 6 eggs, set aside in ice water. Peel then slice in half to top soup.
  • Boil ramen noodles according to package directions. Drain then keep in cold water until ready to use.
  • In a large dutch oven heat 2 tablespoons canola oil and sesame oil over medium heat. Add garlic and ginger, saute for 1 minute. Add stock, miso, mirin and water. Bring to a boil, reduce heat to medium low, then simmer for 10 minutes,. Add bok choy and simmer an additional 5 minutes.
  • Meanwhile, season squid with togarashi and sea salt. Heat fry pan add remaining canola oil, sear squid in a hot pan, cook for about 2 minutes.Add to soup pot, then add mussels and bring to a boil. Cover with lid and cook for about 3 mintes. Remove lid, add bean sprouts and enoki mushrooms. Lower temp and cook for an additional 3 minutes.
  • When ready to serve, drain chilled noodles. Put noodles on the the bottom of serving bowls, pour hot soup over noodles, top with fresh spinach, soft boiled eggs and scallions.
  • If you like it spicy, you can add more togarashi or chili garlic sauce.
  • Serves 6 hungry people. Enjoy!
Dirk's Fish and Gourmet Shop © 2017